Comparison: Best Stock Pot For Pho (Updated | Dec 9th)

For making authentic pho, you’ll want a stockpot with at least 12-16 quart capacity to accommodate the long bones, spices, and enough water for proper simmering. Larger pots like the 20-quart options from NutriChef or IMUSA are ideal if you’re cooking for larger gatherings or want to make extra broth for freezing. The 8-quart pots might be too small for traditional pho recipes that require extensive simmering of bones and aromatics.

Stainless steel is the best material for pho stockpots as it won’t react with the acidic ingredients and long simmering times required for pho broth. The HOMICHEF offers a nickel-free stainless steel option which is ideal for health-conscious cooks, while the Kirecoo features a 5-layer bottom for superior heat distribution. Avoid aluminum or non-stick surfaces which can affect the flavor of your broth over the extended cooking time.

A thick base is crucial for pho making as it ensures even heat distribution and prevents scorching during the long simmering process. The HOMICHEF features a 4.2mm thick base with a 3-ply construction that eliminates hotspots, while the Kirecoo has a 5-layer bottom that’s 10mm thick. These features are particularly important for pho, which requires maintaining a consistent low simmer for several hours without burning the ingredients at the bottom.

The HOMICHEF 16 Quart offers excellent value with its nickel-free stainless steel construction, thick base, and 6-year warranty specifically designed for health-conscious cooking. For those on a tighter budget, the Amazon Basics 8 Quart provides good heat distribution with its aluminum-encapsulated base at a lower price point, though you may need to make smaller batches. The VEVOR 42 Quart is exceptional value if you frequently cook for large groups or want to make substantial batches of pho broth for freezing.

Glass lids like those on the HOMICHEF and Amazon Basics models offer the advantage of monitoring your broth without lifting the lid and releasing heat, which is helpful during the long simmering process for pho. However, stainless steel lids like those on the Cooks Standard models typically retain heat better and are more durable. For pho making specifically, a glass lid with a steam vent is particularly useful as you can observe the simmering intensity and make adjustments without disturbing the cooking process.

Most of the stockpots listed are compatible with induction stovetops, including the Cooks Standard, NutriChef, Amazon Basics, and Rachael Ray models. The Rachael Ray Enamel on Steel is specifically mentioned as induction suitable and offers fast, even heating which is ideal for bringing your pho broth to temperature quickly. The Kirecoo is notably not compatible with induction, so if that’s your cooking surface, you’ll want to choose one of the other options that explicitly mention induction compatibility.

Handle design is important for pho making since you’ll be handling a heavy pot filled with liquid. The HOMICHEF and Kirecoo feature riveted stainless steel handles that stay cool on stovetops, providing secure grip and durability. The Rachael Ray model emphasizes its lightweight construction with big handles for easy transport from stove to oven to table. For pho making specifically, look for sturdy, well-attached handles that provide a secure grip when moving a pot filled with hot broth.